Garlic Pull-apart Rolls

I am petrified of yeast..aah,I said it.It feels so good to share this with you people,no one else would quite understand it if I said this to them.I mean,how can anyone be scared of something which looks so..so..hmm,can't really say what.I have baked with yeast before,many a times but every time I am about to cook something with this star ingredient,I start getting nightmares[okay day-mares,since I cook in daylight],whether it will rise or not,whether it will lend a good texture to the baked product or whether it will fall flat on me.

But sometimes,you let go of all inhibitions when something appeals to you strongly,very strongly in my case.Few days back,on a Sunday I was lurking around in Facebook when I saw Nags' status message saying she just tried these Garlic rolls from Suhaina's.That got me interesting and I hopped over to Suhaina's blog for the recipe and I should say I had the urge to try it right then.I checked my fridge for the Yeast sachets I got from Ekm last time and hoped the yeast wouldn't disappoint my enthusiasm.

The recipe is easy peasy.Just mix everything together and bake.Yep,that's it.As the rolls were baking,the house was smelling so good and when I saw them puffing and browning so nicely my joy knew no bounds.Half of the rolls were finished as soon as they came out of the oven and half for dinner along with Broccoli soup.Only then did I realize i didn't take pictures,but wait-it just gave me the opportunity to bake it once more..yay!!Do give it a try!!

Garlic Pull-apart Rolls
Recipe courtesy  - Suhaina 

Ingredients


Flour/maida - 1 1/2 cups
Warm water - 1/2 cup
Yeast - 1/2 tbsp
Salt - 1/2 tsp
Sugar - 1 tbsp
Olive oil - 2 tbsp


For the garlic spread


Salted butter, at room temperature - 25 gms
Garlic - 2-3 cloves,grated
Chopped coriander leaves - 2 tbsp

Method
 
Mix together warm water,sugar and yeast in a bowl and let it proof for about 5-7 minutes.It should bubble and froth up within minutes,if not start afresh.
 
Mix together flour,salt and yeast mix till you get a slightly sticky dough.
Add oil and knead for 5-7 minutes till you get a smooth dough.
 
Cover the dough with a cling film or a kitchen towel and allow to proof for 40-45 minutes.
 
Meanwhile,mix together all the ingredients for the garlic spread and keep aside.
Grease a baking pan or a loaf tin with butter[I used my loaf pan for the first trial and a round tin for this one-both work fine]

 
Knock down the air in the dough and divide the dough into two equal portions.
Roll one half of the dough on a floured surface using a rolling pin to a rough rectangle.

Spread about one third of the garlic bread on one side.

Roll from one end as you would for a swiss roll.

Cut the roll into half and further into two making it four rolls.(I rolled the dough from the long end and got 6 rolls out of one).

 
Now place the rolls with the cut side up in the greased pan.
Repeat the same procedure for the remaining dough. 
Spread a little milk on the rolls and add the remaining garlic spread on top.

Allow to rise for another 20 minutes. In the mean time preheat the oven to 180C / 375F.

Bake for 20-25 minutes or till the top has become golden brown.

Notes

• The recipe is a very simple one,perfect for beginner yeast bakers.Of course,it all depends on the quality of the yeast you use.Make sure you use a fresh batch of yeast.I use Mauripan Yeast sachets.
• The yeast granules can be directly added with the flour,but I always take the tried and tested route of proofing the yeast first and then kneading the dough.
• Knead the dough for at least 5 minutes to develop gluten.This creates soft and fluffy rolls.
• Every oven is different so baking times may vary.

Off this goes to Suma's Blog Anniversary event!!

Pictures updated on 11/08/12